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KAPSALON’ with CHICKEN GYROS with Home-Made Oven-Roasted Fries, Lettuce and Tomatoes

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KAPSALON’ with CHICKEN GYROS with Home-Made Oven-Roasted Fries, Lettuce and Tomatoes ‘KAPSALON’ WITH CHICKEN GYROS With home-made oven-roasted fries, lettuce and tomatoes Firm Garlic potatoes f Mini-Roma Fresh chives tomatoes f Mayonnaise f Chicken gyros f Radicchio & iceberg lettuce f ‘Kapsalon’ means hairdresser in Dutch, and the dish owes its name to the hairdresser who 8 Total: 35-40 min. g Gluten-free always ordered the dish at a shawarma restaurant in Rotterdam. This variety is a bit leaner * Easy b Family than the original. For example, you'll replace the garlic sauce with a home-made buttermilk- based dressing. Don’t have any buttermilk? Check our tip for a delicious alternative. § Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 A baking sheet lined with baking paper, a salad bowl, a small bowl, kitchen towel and a frying pan. START Let’s start cooking the kapsalon with chicken gyros. INGREDIENTS 1P 2P 3P 4P 5P 6P Firm potatoes (g) 250 500 750 1000 1250 1500 Garlic (cloves) 1/2 1 11/2 2 21/2 3 Mini-Roma 100 150 200 250 300 350 tomatoes (g) f Fresh chives 21/2 5 71/2 10 121/2 15 (sprigs) 23) f Mayonnaise (g) 40 75 100 140 175 200 3) 10) 19) 22) f Chicken gyros (g) f 110 220 330 440 550 660 Radicchio & iceberg 100 150 200 250 300 350 OVEN-ROAST THE FRIES CHOP THE INGREDIENTS MAKE THE DRESSING AND MAYO lettuce (g) 23) f Pre-heat the oven to 220 degrees. Peel In the meantime, press or finely chop the For the dressing, mix 11/2 tbsp Not included the potatoes and cut into strips of 1/2 – 1 cm garlic. Halve the mini Roma tomatoes and mayonnaise per person in a bowl with the Olive oil (tbsp) 1 2 3 4 5 6 thick. Pat the fries dry with a paper towel and finely chop or cut the chives. buttermilk and chives (don't have any Buttermilk (tbsp) 11/2 3 41/2 6 71/2 9 transfer them to a baking sheet lined with buttermilk? see the tip t). Season to taste Salt & pepper to taste baking paper. Mix the fries with half the olive with salt and pepper. Use a small bowl to mix f Keep in the refrigerator oil and season with salt and pepper. Roast the remaining mayonnaise with the garlic. PER for 25 – 35 minutes in the oven, or longer Received a large garlic clove or prefer less raw NUTRIENT VALUES SERVING PER 100 G if you want them extra crisp. Turn when garlic? Use half. Energy (kJ/kcal) 3353 / 802 576 / 138 halfway done. Total fat (g) 51 9 Of which: saturated (g) 7,6 1,3 Carbohydrates (g) 54 9 Of which: sugars (g) 6,8 1,2 Fibre (g) 6 1 Protein (g) 29 5 Salt (g) 0,7 0,1 ALLERGENS 3) Eggs 10) Mustard May contain traces of: 19) Peanuts 22) Nuts 23) Celery FRY THE CHICKEN GYROS MIX THE SALAD SERVE Heat the remaining olive oil in a frying In the meantime, mix the radicchio & Transfer the fries to plates. Top with the pan at medium to high heat and fry the iceberg lettuce and Roma tomatoes into the salad and top that with the chicken gyros. chicken gyros for 5 – 7 minutes until done. dressing in a salad bowl. Spoon the garlic mayonnaise on top. Prefer to keep the fries crunchy? Serve the salad and chicken gyros next to the fries.tt tTIP: You can replace the buttermilk with yoghurt or milk. This will make the dressing either a bit thicker or thinner, but the flavour ttTIP: Do you have any sambal? It goes We would like to hear what you think. Feel free to contact us via our will go well with this dish. Don’t have those great with kapsalon. website or via our social media channels. either? You can also use mayonnaise only, #HelloFresh we opted for a mixture to make this kapsalon variety a bit leaner. WEEK 18 | 2019 SHRIMP WITH GINGER-LIME DRESSING With stir-fried broccoli, rice and peanuts Pandan rice Broccoli f Fresh Lime ginger Salted Garlic peanuts Spring Soy sauce onion f Shrimps f This dish is a festival of flavours. The sweet character of the roasted peanuts pairs well with the 6 Total: 25-30 min. d Lactose-free shrimp. You will make your own dressing from ingredients that are often found in Asian cuisine: * Easy fresh ginger and lime. The lime not only provides a fresh note, the juice also enhances the flavours of the other ingredients. § Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 2 x a pan with a lid, a grater, a bowl, a wok or deep saucepan, kitchen towel and a frying pan. START Let’s start cooking the shrimp with ginger-lime dressing. INGREDIENTS 1P 2P 3P 4P 5P 6P Jasmine rice (g) 85 170 250 335 420 500 Broccoli (g) f 200 400 600 800 1000 1200 Fresh ginger (cm) 1 2 3 4 5 6 Lime (pcs) 1/2 1 1 1/2 2 2 1/2 3 Salted peanuts (g) 20 40 60 80 100 120 5) 22) 25) Garlic (cloves) 1 2 3 4 5 6 Spring onions (pcs) f 1 2 3 4 5 6 Soy sauce (ml) 1) 6) 10 20 30 40 50 60 Shrimps (g) 2) f 80 160 240 320 400 480 BOIL THE RICE CHOP THE INGREDIENTS BOIL AND MIX Not included Bring 250 ml water per person to the boil In the meantime, bring 300 ml water per Add the to the pan with a broccoli Sunflower oil (tbsp) 1 1/4 2 1/2 3 3/4 5 6 1/4 7 1/2 in a pan with a lid and boil the rice, covered, person to the boil in a different pan with a lid and boil for 3 minutes. Drain and rinse White balsamic vinegar 1 2 3 4 5 6 for 12 – 15 minutes. Drain if needed, and lid for the broccoli t. Cut the broccoli head with cold water. In the meantime, mix (tsp) allow to steam dry, uncovered. into florets. Halve the florets lengthwise 1 1/2 tsp ginger, 2 tsp lime juice and 1/2 tbsp Honey (tsp) 2 4 6 8 10 12 and dice the stem. Peel and finely chop sunflower oil per person with the soy Olive oil (tbsp) 1/4 1/2 3/4 1 1 1/4 1 1/2 or grate the ginger tt. Juice the lime. sauce, white balsamic vinegar and honey Salt & pepper to taste Coarsely chop the peanuts and finely chop in a bowl to make the dressing. Add the f keep in the refrigerator the garlic. Slice the spring onions into thin chopped peanuts. PER rings, setting aside the white and green NUTRIENT VALUES SERVING PER 100 G sections separately. Energy (kJ/kcal) 3180 / 760 655 / 156 Total fat (g) 31 6 Of which: saturated (g) 4,1 0,9 Carbohydrates (g) 84 17 Of which: sugars (g) 11,0 2,3 Fibre (g) 10 2 Protein (g) 31 6 Salt (g) 2,5 0,5 ALLERGENS 1) Glutens 2) Shellfish 5) Peanuts 6) Soy May contain traces of: 22) Nuts 25) Sesame STIR-FRY THE BROCCOLI STIR-FRY THE SHRIMPS SERVE Heat the remaining sunflower oil in Tap the shrimp dry with a paper Transfer the rice to plates and top with the wok or deep saucepan and stir-fry the towel. Heat the olive oil in a frying pan the broccoli. Garnish with shrimp and drizzle broccoli for 6 – 8 minutes. For the final and fry the shrimp at medium-high heat with ginger-lime dressing. Sprinkle with the minute, add the garlic, the white part of the for 3 – 4 minutes. Season to taste with salt green part of the spring onion. spring onion and the remaining ginger. and pepper. Season to taste with salt and pepper. tt We would like to hear what you think. Feel free to contact us via our tTIP: Prefer your vegetables crunchy? Fry TIP: The stringy texture of ginger can make website or via our social media channels. the broccoli without boiling it. Do add it difficult to cut or grate. You can also freeze #HelloFresh 2 – 4 minutes to the frying time. ginger, this preserves it and makes it much easier to grate. WEEK 18 | 2019 Shakshuka with goat’s cheese With curly parsley and spelt baguette Onions Garlic Red chilli Red sweet peppers f pepper f Plum Fresh curly tomato f parsley f Free-range Fresh goat’s eggs f cheese f Spelt baguette Shakshuka is one of our favourite vegetarian dishes. This dish can be prepared in many 7 Total: 30-35 min. V Vegetarian different varieties, for example by using different types of cheese. Eggs are full of healthy * Easy nutrients such as vitamins, minerals and natural proteins - this makes them a nutritious vegetarian option. % Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 A wok or deep saucepan with a lid. START Let’s start cooking the shakshuka with goat’s cheese. INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) 1/2 1 11/2 2 21/2 3 Garlic (cloves) 1 2 3 3 5 5 Red chilli peppers (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Red sweet 1/2 1 11/2 2 21/2 3 peppers (pcs) f Plum tomatoes (pcs) f 2 4 6 8 10 12 Fresh curly parsley 21/2 5 71/2 10 121/2 15 (g) 23) f Free-range eggs 2 4 6 8 10 12 (pcs) 3) f PREPARATION FRY THE FLAVOURINGS BOIL Fresh goat’s cheese 50 75 100 125 150 175 Pre-heat the oven to 210 degrees.
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